Quinoa Fried Rice

Photo by Rachel Dedrickson

A couple of months ago I traveled to Maui on vacation. It was awesome...the ocean, sand in between my toes, good food, tropical drinks, weather above 50 degrees (ahem..Seattle, I love you anyway). But one thing that really sticks out in my mind is the Hawaiian fried rice I had at a restaurant of which the name escapes me. It was wonderful. Tons of garlic, savory sausage, just the right amount of greasy. There aren't the right words to describe it. It was the best fried rice I think I've ever had. Yes, really.

While I knew my own take on fried rice would never be up to par with this magical Maui fried rice, I decided to take a stab at my own version.

First off, I used quinoa instead of white rice to give the dish a bit more substance (or "BOOM" as Mom would say). Secondly, instead of searching for sausage that would never live up to my memory in Maui, I went for pork instead and marinated it in a delicious soy, sesame oil, and rice wine sauce.

My efforts were successful. Woohoo!

When I scooped the finished product into a bowl and took my first taste, I was pleasantly surprised at the resemblance to the Maui version. Not that I'm bragging or anything...but DANG! My quinoa fried rice came out ridiculously delicious.

Let's just say there were no leftovers.

What's one of the best things you've ever eaten? When and where? Is it something you have tried to recreate? Tell me about it!

Photo by Rachel Dedrickson

Quinoa Fried Rice

By Yours Truly

Ingredients:

1 cup quinoa, dry

2 cups water

3 tablespoons soy sauce

2 tablespoons sesame oil

1 tablespoon rice wine

2 tablespoons canola oil

4 large shallots, peeled and chopped

3 cloves garlic, minced

1 can of pineapple chunks, drained

Pinch of salt

1 1/2 tsp. white sugar

3/4 cup egg whites

1 cup chopped scallions, chopped

1 lb. boneless pork ribs

Directions:

The night before..

Cut pork into tiny cubes and put in a medium size bowl with soy sauce, sesame oil, and rice wine. Let mixture marinate over night. 

Place quinoa and water in a sauce pan on high heat and cover. When water begins to boil rapidly, turn heat off and leave on stove top for 15 minutes (keep the lid on). Once it appears all water has been absorbed, remove lid and fluff the quinoa. Place the cooked quinoa in the fridge over night.

Dinner time...

In a large saute pan, heat canola oil over medium-high heat. Saute shallots and marinated pork for 1 minute, then add garlic and saute for another 30 seconds. Add the pineapple chunks, cooked quinoa, sugar, and salt. Add a drop or two of sesame oil/soy sauce at this time to taste if desired and stir-fry for 4 to 5 minutes. 

Make a large well in the middle of the mixture and add the egg whites.  Stir fry just the eggs for 2 minutes until mostly scrambled. Slowly stir in rice from the edges of the pan until eggs are incorporate into the mixture and cooked through. Garnish with scallions an serve.

Whole Wheat Quinoa Muffins

Photo by Rachel Dedrickson

I ordered a drink. An Americano I think. It was Saturday morning. I was in my comfy cotton knit pants, and an oversized WSU sweatshirt with fluffy Ugg boots – no makeup. My guard was definitely down.

And then it happened.

The pastry case giggled and gleamed at me, and a raspberry scone batted an eye. I was done for.

Was it delicious? Couldn't tell ya. I must have eaten the entire thing while waiting for the barista to call out my drink. The butter-filled triangle was demolished in minutes. Crumbs in the brown paper bag. Did you hear me? Kaput!

I can’t help it. I like adore baked goods. You see, while I've been scouring my favorite food blogs for savory dinner recipes, a baking wish list has appeared in my notebook instead. Lemon scones, red velvet cakes, banana creme pie, almond joy cookies, and rosemary quick breads are a revolving mental slideshow. I suppose there are worse things to daydream about.

My fixation with flour, butter, and sugar is strange. Mom was not and still is not a huge baker. I remember brownies, biscotti, yellow cake from the box, and an occasional chocolate chip cookie graced the granite counters of the kitchen on SE 52nd Place, where I grew up. But baking experiments were not the norm in our household.

This past weekend, I came across Enlightened Cooking written by Camilla Saulsbury. I’m drawn to her photos and posts because, like me, this blogger has an affinity for baking. But what’s more? Her recipes focus on whole foods. Clean food. Or as she calls it, “superfoods”.

How about whole wheat flour instead of white flour? How about adding in quinoa? How about swapping out butter for olive oil? Or how about throwing in some “boom” by stirring a few dried blueberries into the batter?

Yes, I think that sounds like a great idea. A compromise. A way to add some substance to the confection. Sign me up!

These whole wheat quinoa muffins satisfied my baking bug…for now. I’ve been eating them all week as an accompaniment to my morning Hair Bender java fix from Stumpton Coffee. Such a great combination these two! The quinoa muffins are chewy and hardy – with a little touch of sweet. The coffee is mellow, creamy, caramel-based for washing it down.

Photo by Rachel Dedrickson

Whole Wheat Quinoa Muffins
By Camilla Saulsbury

Ingredients:
1 cup quinoa, rinsed in a mesh sieve
2 cups white whole wheat flour (i.e. King Arthur brand)
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup dried cranberries or any dried fruit you like (I used dried blueberries)
3/4 cup lowfat milk
2/3 cup honey (or agave nectar, brown rice syrup, or maple syrup)
1/4 cup light olive oil or other neutral cooking oil (e.g., canola, safflower)
1 large egg
1 teaspoon vanilla extract

Directions:
Preheat oven to 350F.

Grease 1 standard 12-cup muffin tin.

Bring quinoa and 2 cups water to a boil in a medium saucepan set over medium-high heat. Reduce to a simmer; cover, and cook 15-20 minutes until water has been absorbed and quinoa is tender. Cool.

In a medium bowl, whisk together flour, baking powder, salt, cranberries, and the cooked quinoa.

In a small bowl, whisk together the milk, honey, oil, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined. Divide the batter among the prepared muffin cups.

Bake 25-30 minutes until toothpick inserted into the center of a muffin comes out clean. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely. Store in an airtight container up to 5 days.

Makes 12 muffins.